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Comparative determination of riboflavin in milk by HPLC and lumiflavin methods

✍ Scribed by Ribarova, F. ;Shishkov, S. ;Obretenova, N. ;Metchkueva, L.

Publisher
John Wiley and Sons
Year
1987
Tongue
English
Weight
163 KB
Volume
31
Category
Article
ISSN
0027-769X

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✦ Synopsis

A sensitive method for the determination of riboflavin In milk is described. It involves HPLC at room temperature with fluorescence detection. The technique has good recovery, for milk 98 % and for yogourt 93 ' ,<. ThC VC for milk is 8.5 and for yogourt 6.5 7;. The method proposed is more rapid, reproducible and technically simple then the commonly used lumiflavin method. The HPLC technique provides opportunity for a large number of measurements using a small sample volume.

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